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• To provide knowledge on direct and indirect assessment methodologies for the nutritional status of the teacher.
• Acquisition of knowledge related to the pathophysiology of the most prevalent diseases in hospital settings, their aetiology and nutritional treatment.
• Basic dietary concepts and artificial nutritional support in all its aspects: assessment of nutritional status, general indications for nutritional support and a practical guide for prescribing and monitoring both enteral and parental artificial nutritional support.
• Provide discussion of clinical cases based on real cases treated in a hospital environment.

Health professionals, particularly doctors.

At the end of the training, participants should be able to positively discriminate the type of diet best suited to the patient/disease(s). They should be able to carry out a nutritional assessment that provides a nutritional diagnosis and the most appropriate therapy for each situation. They should have the theoretical and practical knowledge to resolve specific situations, particularly in the context of hospitalised patients. They should have the ability to analyse nutritional diagnosis in order to implement nutritional therapy. 

1. General principles of clinical nutrition and dietetics

• Nutritional needs and recommendations for the general population.
• Assessment of nutritional status and the concept of malnutrition. 
• Nutritional needs of hospitalised patients.

2. Dietetics and dietotherapy

• Food groups and dietary recommendations
• Characteristics of different types of diets
• Dietary recommendations for people with the most prevalent chronic pathologies: diabetes, dyslipidaemia, obesity, digestive system, renal pathology, heart failure, dehydration, cerebrovascular disease, abdominal and bariatric surgery.

3. Indications for nutritional support: current state of the evidence

4. Enteral nutrition

• Concept of artificial nutrition
• Nutritional needs in artificial nutrition and refeeding syndrome
• Routes and forms of administration 
• Percutaneous endoscopic gastronomy
• Indications, contraindications and complications
• Product characteristics, classification and selection criteria for enteral diets.
• Monitoring the enteral nutrition patient

5. Parenteral nutrition 

• Concept and types
• Routes and mechanics of administration . Basic controls
• Indications, contraindications and compilations
• Nutrients in parenteral nutrition
• Preparation of parenteral nutrition bags
• Artificial nutrition in special situations: specific nutrition
• Lung disease 
• Renal insufficiency
• Hepatopathies 
• Surgery 
• Sepsis
• Polytrauma 
• Inflammatory bowel disease
• Acute pancreatitis
• Nutrition in geriatrics 
• Diabetes and hyperglycaemic conditions  
• Oropharyngeal dysphagia 

Expository method (lectures) - designed to organise the notions relating to each topic in clinical nutrition and diet therapy in a hierarchical manner.

Theoretical-practical classes: presentation and discussion of clinical cases designed to consolidate the knowledge acquired through active student participation.

At the end of the course there will be an assessment in the form of an online test available on the AcademiaUP platform.

The test is worth 100 per cent on a scale of 0 to 20. Students must read at least 10 marks to pass the course.

B-Learning (B)